Rybak O. The improvement of technology of ice cream with combined raw material formulation

This thesis is devoted to scientific justification and improvement of technology of ice cream with combined raw material formulation by means of using oatmeal. In order to replace imported stabilizers, used in ice cream technology, it has been examined different kinds of crops meal, grown in Ukraine. has been established that 3 % of oatmeal can substitute up to 50 % of stabilizing systems still provide the same standard ice cream quality. Proof has been provided that it is necessary to arrange 8-hour ice cream ageing under constant temperature at plus 4 C. It has been established that in order to obtain a target overrun of 70 %, calculated by weight, freezing should be done at minus 3 C from 4.5 to 7 minutes or at minus 4 C from 3.5 to 7 minutes.